Courgette conserve

An easy conserve that'll blow your standard chutneys out of the water. For extra spice, add some shredded fresh ginger

  • Prep:5 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 32
  • fat 0g
  • saturates 0g
  • carbs 8g
  • sugars 8g
  • fibre 0.1g
  • protein 0.1g
  • salt 0g


  • 750g courgette, finely diced
  • 750g preserving sugar
  • zest and juice 2 unwaxed lemons


  1. Tip the courgette into a preserving pan with the sugar and slowly bring to a boil over a low heat.

  2. Skim off any scum that comes to the surface and then tip in the lemon zest and juice and boil the mixture until it reads 104C on a cooking thermometer. Keep bubbling the mixture until a spoonful on a frozen plate wrinkles when pushed. Test every 5 mins.

  3. Leave the mix to cool slightly then ladle into sterilised jars and keep somewhere cool and dark for up to one year. Use as you would any other lemony jam or instead of mango chutney.

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